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 Winter Warmer Recipe: Apple Crisp (Crumble)

Food & Recipes

 Winter Warmer Recipe: Apple Crisp (Crumble)

Apple crisp or crumble is the perfect dessert for the fall season. Over the years, Apple Crisp has become a tradition, especially in American and British culture. Known as Apple Crisp in the United States and Canada, and Apple Crumble in the United Kingdom and Australia, its appellation is interchangeable. This simple dessert has its origins in Britain during World War Two’s food rationing.  Given Britain imported most of its food supply from other countries, warring ships attaching inbound vessels caused a shortage of many staples including butter, flour, and sugar. Apple Crisp’s simple ingredients were more economical, replacing apple pie’s excessive ingredients.

Since the war, this tasty dessert is a customary treat in many countries. The easy recipe makes for quick preparation and versatility. There are several variations on the apple theme—Apple-Blueberry Crisp, Apple-Blackberry Crisp, Apple-Rhubarb Crisp and other alternatives with various berries, peaches, and pears. If your tastes are more decadent, add several berries to create richer flavor. Experiment until you’ve made your favorite Apple Crisp concoction. Blueberries, blackberries, cranberries, raspberries, strawberries, are all delicious added alone, or with apples.

I’ve prepared this simple dish in minutes for a small gathering of friends. Served after a meal or enjoyed alone with a glass of red wine or cider. Below are two recipes—the basic Apple crisp, and my favorite, Apple-Blueberry Crisp. Go ahead; give it a try for the holiday season!

 

Apple Crisp

Prep time: ten minutes

Cook time: forty five minutes

Total Time: one hour

Serves six

Ingredients

Six tart apples (Granny Smith preferred)

One cup cane sugar (or vegan cane sugar)

1/4 teaspoon ground cloves

1/2 teaspoon lemon juice

3/4 cups sifted flour (oak, whole wheat, gluten-free, white, etc.)

3/4 cup rolled oats (uncooked)

1/8 teaspoon salt

Six tablespoons of cold, salted butter (or 1/2 cup of vegan butter)

1/4 cup chopped nuts (walnuts and/or pecans)

Whipped cream or Ice Cream (or your favorite vegan ice cream)

 

Directions

  1. Preheat oven to 350° degrees F.
  2. Peel, core, and slice the apples into a bowl. Add one-half cup of the sugar, the spices, and lemon juice. Mix lightly and pour into a buttered one-and-one-half-quart casserole dish.
  3. Blend the remaining sugar, flour, oats, salt, and butter into a crumbly consistency. Add the nuts and sprinkle over the apple mixture. Bake forty-five minutes, or until the apples are tender and the crust is nicely browned. Serve with whipped or ice cream.

 

Apple-Blueberry Crisp

 

Ingredients

Two 1/2 cups fresh or frozen blueberries (organic preferred)

Two large tart apples (Granny Smith preferred)

Two tsp fresh lemon juice

One cup cane sugar (or vegan cane sugar)

3/4 cups sifted flour (whole wheat, gluten-free, white, etc.)

3/4 cup rolled oats (uncooked)

1/8 teaspoon salt

Six tablespoons of cold, salted butter (or 1/2 cup of vegan butter)

1/4 cup chopped nuts (walnuts and/or pecans)

Whipped cream or Ice Cream (Or your favorite vegan ice cream)

 

Directions

  1. Preheat oven to 350° degrees F.
  2. Peel, core, and slice the apples into a bowl with the blueberries. Add one-half cup of the sugar, the spices, and lemon juice. Mix lightly and pour into a buttered one-and-one-half-quart casserole dish.
  3. Blend the remaining sugar, flour, oats, salt, and butter into a crumbly consistency. Add the nuts and sprinkle over the apple mixture. Bake forty-five minutes, or until the apples are tender and the crust is nicely browned. Serve with whipped or ice cream.

 

Enjoy!!

 

References for further reading:  Rationing In World War Two.

 

An author with a rare mixture of Southern and Northern charm, E. Denise Billups was born in Monroeville Alabama and raised in New York City where she currently resides and works in finance. She has an MBA in Finance and she's a prospective Ph.D. candidate. A burgeoning author of fiction, she's published three suspense novels, Kalorama Road, Chasing Victory, By Chance, and two supernatural short stories, The Playground, and Rebound. An avid reader of mystery and suspense novels, she was greatly influenced by authors of that genre. When she's not writing or reading, you can generally find her training for road races and marathons. She's a fitness fanatic who loves physical challenges of all types (running, biking, yoga, dance, and more) a discipline she uses to facilitate the creative writing process.

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